Recipe for Roasted Artichokes
As the old saying goes, "some things in life are just too good to be messed with." In the case of the culinary world, artichokes encompass and bring this statement to life. With delicate flavors unparalleled to that of any other vegetable, a suitable and simple recipe must be selected as to not tamper with the natural goodness of these thistles. So, today we'll focus on honoring this great thorn by having a look at a fantastic recipe for roasted artichokes. Highlight the natural meatiness hiding in these prickly ingredients and bring this vegetable to another level.
Cook Time - 45 Minutes
Yields - Two Whole Artichokes
Difficulty - Easy
- 2 Large Globe Artichokes
- 1 Small Lemon
- 2 Cloves Garlic (Minced)
- 3 Tablespoons Butter (Softened)
- Salt & Pepper
* For a lighter option, substitute extra virgin olive oil for butter.
- In a large stock pot, bring 2-3 inches of water to a boil. Squeeze half a lemon into the water.
- Prepare artichokes by cutting off the top 1" of leaves and removing the stem near the base. Rinse in cool water and rub lemon over the cut areas to prevent browning.
- Once the water has come to a boil, insert your steamer and proceed to steam the artichokes for 30 minutes. Place the artichokes leaf side down in the steamer. This way, the steam will work its way into the leaves, and efficiently clean out any residue or dirt stuck in the leaves.
- When there's 15 minutes left on the steaming artichokes, begin to preheat your oven to 450°F.
- Prepare a garlic butter sauce my mincing the garlic and adding it to the softened butter. You may also salt and pepper the butter at this time.
- When the artichokes have completed the 30 minutes in the steamer, work quickly to transfer them to a baking pan. Place the artichokes heart side down and evenly distribute the garlic butter atop. Squeeze a little bit of lemon down into the leaves once the garlic butter sets in.
- Roast in oven, uncovered for 15 minutes.
- Artichokes should just beginning to brown and the garlic a nice golden color.
- Peel and enjoy the leaves and artichoke heart as you normally would.
Final Word - Roasted Artichokes
Now, from the recipe it's pretty easy to point out that these artichokes are cooked a little differently from your standard recipe for roasted chokes. The reasoning? Well, most recipes call for the artichokes to be dressed and then wrapped in foil to be baked for an hour or more. When you wrap and bake, you're in a sense steaming the artichoke anyways, so by using the steamer, you're only speeding the process! So, does this recipe really differ from a steamed artichoke dipped in garlic butter? Oh, yes it does! Due to the 15 minutes uncovered in a hot oven, the butter dribbled onto the artichoke begins to brown and the meat takes on an incredible caramelized flavor. I'd call it out of this world, but I'll let you be the judge!
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